Curry Flavored Sweet Potato Croquettes

Curry Flavored Sweet Potato Croquettes
Photographed by HIDETOSHI HARA


Recipe by
Naomi Kijima &
Ryuta Kijima &

Difficult

Beef

Pork

Vegetables

150kcal

30minutes

Calorie count is for one piece

Ingredients (Pieces 8)

  • 1 sweet potato (250 g)
  • 80 g ground meat (mixed pork and beef)
  • 1/4 onion (minced)
  • 1 tsp curry powder
    Note

    Spice mix made for curry. Made with 20 to 30 different spices such as turmeric, hot pepper, pepper, cumin and coriander.

  • [A]

    • 1/3 tsp salt
    • A pinch of pepper
  • 2 tbsp panko(Japanese breadcrumbs)
    Note

    Japanese-style breadcrumbs. Each crumb is big, yet light. Recommended for using in lighter-finish deep frying.

  • 3 tbsp milk
  • [Breading]

    • Flour, as needed
    • 1 Beaten egg
    • Panko (Japanese breadcrumbs), as needed
  • 3-4 leaves cabbage (cut into thin shreds)
  • Curry salt, as needed
    Note

    Mix 2 parts curry powder with 1 part salt.

  • Chuno (medium thick) sauce, as needed
    Note

    Medium-thick consistency Worcester sauces.

  • 2 tsp vegetable oil
  • Oil for deep frying, as needed

Directions

1

Heat 2 teaspoons of vegetable oil in a frying pan and stir-fry the onions until tender. Add the ground meat and stir-fry until crumbly. Sprinkle with curry powder and mix thoroughly. Season with [A].

2

Thoroughly wash the sweet potato and cut into 3 mm slices without peeling. Put in a pot and pour in enough water to cover the slices and place over high heat. When everything comes to a boil, reduce the heat to low, then cover and simmer for about 10 minutes. Drain.

3

Peel while hot, transfer to a bowl and mash.

4

Soak the panko breadcrumbs in milk.

5

Add the soggy panko to the mashed sweet potatoes, combine, then add the onions and mix thoroughly.

Advice

The milk-soaked panko acts as a binder and makes it easier to form the croquettes.

6

Divide the mixture into 8 equal portions and shape into flat ovals. Dust with flour, dip into the beaten egg and cover with panko.

7

Heat the deep-frying oil to 170 °C and fry the croquettes for 3-4 minutes until golden brown. Remove and drain thoroughly. Plate up and garnish with shredded cabbage. Serve with the mixed curry and salt or chuno sauce.